JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 33 Issue 3
May 2018
Article Contents
ZHANG Junjie, SHANG Yimin, CHENG Dawei, et al. Isolation and identification of yeast strains from Cabernet Sauvignon in Anyang, He'nan Province[J]. Journal of Light Industry, 2018, 33(3): 39-44. doi: 10.3969/j.issn.2096-1553.2018.03.005
Citation: ZHANG Junjie, SHANG Yimin, CHENG Dawei, et al. Isolation and identification of yeast strains from Cabernet Sauvignon in Anyang, He'nan Province[J]. Journal of Light Industry, 2018, 33(3): 39-44. doi: 10.3969/j.issn.2096-1553.2018.03.005 shu

Isolation and identification of yeast strains from Cabernet Sauvignon in Anyang, He'nan Province

  • Corresponding author: LIU Chonghuai, 
  • Received Date: 2018-03-26
    Available Online: 2018-05-15
  • In order to enrich the understanding of the composition of the yeast strains of the Cabernet Sauvignon in planting region of Anyang, 70 yeast strains were enriched, isolated and purified from the Cabernet Sauvignon surface. Combined with traditional morphological classification and identification of modern molecular biology, these 70 yeast strains were identified as three well-known yeast species:Hanseniaspora opuntiae, Pichia terricola and Candida quercitrusa, in which Hanseniaspora opuntiae and Pichia terricola were dominant, while only few strains belong to Candida quercitrusa. This study has a good practical significance for the brewing of specialty wines in the producing areas.
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